fbnr.comChocolate Chip Cheesecake
Makes 12 to 16 servings
Chocolate Chip Cheesecake
Image © Publications International, Ltd.
Chocolate Chip Cheesecake


Ingredients
1 package DUNCAN HINES® Moist Deluxe® Devil's Food Cake Mix
1/2 cup vegetable oil
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups granulated sugar
1 cup sour cream
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
3/4 cup mini semisweet chocolate chips, divided
1 teaspoon all-purpose flour
   
1. Preheat oven to 350°F. Grease 10-inch springform pan.
2. Combine cake mix and oil in large bowl. Mix well. Press onto bottom of prepared pan. Bake at 350°F for 22 to 25 minutes or until set. Remove from oven. Increase oven temperature to 450°F.
3. Place cream cheese in large mixing bowl. Beat at low speed with electric mixer, adding sugar gradually. Add sour cream and vanilla extract, mixing until blended. Add eggs, mixing only until incorporated. Toss 1/2 cup chocolate chips with flour. Fold into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining 1/4 cup chocolate chips. Bake at 450°F for 5 to 7 minutes. Reduce oven temperature to 250°F. Bake at 250°F for 60 to 65 minutes or until set. Loosen cake from side of pan with knife or metal spatula. Cool completely in pan on cooling rack. Refrigerate until ready to serve. Remove side of pan.
 
Tip   Place pan of water on bottom rack of oven during baking to prevent cheesecake from cracking.
Duncan Hines® and Moist Deluxe® are registered trademarks of Pinnacle Foods Corp.
© Duncan Hines® and Moist Deluxe® are registered trademarks of Pinnacle Foods Corp.
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